the skin of the duck all over with a skewer. Place on a rack in the kitchen
sink, and pour over 2 full kettles of boiling water. Pat it dry with kitchen
towel and leave it to dry on a plate in the fridge for an hour. You do this to
release the subcutaneous fat layer under the skin to give crispy, not fatty,
the oven to 200°C (180°C fan, 400°F, gas 6).
3. Place the
duck on a rack or trivet over a deep roasting tin – it will release around 300g
fat into the tin.
4. Rub the
duck with plenty of sea salt and roast for 20 minutes per 500g plus 20 minutes,
e.g. for a 2kg duck that’s 4 x 20 minutes, plus 20 minutes = 100 minutes.
off the fat and keep it to make the best roast potatoes ever.
cooked let the duck rest for a good 20 minutes.
Don't try to
carve a duck; joint it. Remove the legs just as you would a chicken. Then take
the breasts off the bone, which will make the duck go much further. Ease your
knife along the breast bone then slice the breast.
give four good servings of tender meat without any fattiness.